Herb-Roasted Cornish Hens

• 5 stalks celery
• 1 large onion, quartered - divided
• 1 lemon, quartered - divided
• 4 sprigs fresh rosemary, divided
• 4 Cornish game hens
• 1 tablespoon olive oil
• salt to taste
• 1 pinch lemon pepper, or to taste
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 sprigs fresh rosemary, leaves removed and chopped
• 1 head garlic, peeled
• 1 large onion, chopped
• 1/2 cup white wine
• 1/2 cup chicken broth
• 3 tablespoons olive oil

1. Preheat oven to 450 degrees F (230 degrees C).
2. Arrange celery stalks next to each other in the bottom of a heavy roasting pan.
3. Place 1 onion quarter, 1 lemon quarter, and 1 sprig rosemary in the cavity of each hen. Rub outside of hens with 1 tablespoon olive oil; sprinkle with salt and lemon pepper. Arrange hens atop celery; sprinkle with tarragon, basil, thyme, and chopped rosemary. Scatter garlic cloves and 1 chopped onion around hens.
4. Bake in the preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C).
5. Whisk wine, broth, and 3 tablespoons olive oil together in a bowl; pour over hens.
6. Cook hens until no longer pink at the bone and the juices run clear, about 50 more minutes, basting every 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn off oven and let hens rest in the oven for 10 more minutes.

stalks celery, onion, lemon, rosemary, cornish game hens, olive oil, salt, lemon pepper, tarragon, fresh basil, thyme, rosemary, garlic, onion, white wine, chicken broth, olive oil

Taken from www.allrecipes.com/recipe/231185/herb-roasted-cornish-hens/ (may not work)